duck-prosciutto-368934.json

{
    "directions": [
        "Using a small knife, trim all but a 1/8\" layer of fat from each duck breast; reserve fat for rendering. Mix remaining ingredients in a medium bowl.",
        "Arrange 2 sheets of plastic wrap side by side on a work surface. Spread 1 scant cup salt mixture (do not pack) in center of each sheet, spreading mixture to match the size of the duck breasts. Top each with 1 duck breast, fat side down. Spread remaining salt mixture over meat, dividing equally. Bring plastic wrap up and over each duck breast, wrapping tightly. Place on a small rimmed baking sheet, fat side down, and refrigerate for 7 days to cure.",
        "Unwrap duck breasts. Scrape off salt mixture (do not rinse). Using a long, sharp knife, thinly slice meat."
    ],
    "ingredients": [
        "2 1-pound boneless Moulard duck breasts with skin",
        "1 1/2 cups kosher salt",
        "1 cup (packed) dark brown sugar",
        "5 juniper berries, cracked",
        "3 bay leaves, crumbled",
        "1 teaspoon coarsely cracked black pepper",
        "1/4 teaspoon smoked paprika",
        "Ingredient info: Look for juniper berries in the spice section of better supermarkets. Smoked paprika is available at better supermarkets and at specialty foods stores and latienda.com."
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Duck",
        "Poultry",
        "Appetizer",
        "Low Cal",
        "Lunch",
        "Spice",
        "Paprika",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Duck Prosciutto",
    "url": "http://www.epicurious.com/recipes/food/views/duck-prosciutto-368934"
}